While the chicken mixture is cooling, place the flour and salt in a large mixing bowl and stir in enough water to make a stiff tortilla-like dough.

When the chicken mixture has cooled, mix in the cheese.

Divide the dough into 24 portions. With your hands, roll the dough into balls and flatten each ball into a ½-inch thick circle. Put a spoonful of the chicken mixture in the middle of each circle of dough and bring the edges to the center. Flatten the ball of dough again until it is ½-inch thick.

In a very hot, iron skillet, cook the pupusas on each side until golden brown.

Serve hot with Curtido salvadoreño

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.